Recipe Courtesy of Gwinnett Technical College Culinary Arts With the 4th of July right around the corner, Chef Eljesa Haxhiu and Chef Katherine Crean from the Culinary Arts program at Gwinnett Technical College offered some of their best recipes and tips to make the patriotic holiday a delicious one. Whether sharing a picnic with family and friends or grilling out in the backyard, food is always an important part of any 4th of July celebration. This sauce is great for Chicken or Ribs. Plus, it is Gluten-free.
- 2 teaspoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (1/2 inch) piece fresh ginger, grated
- 3 cups fresh blueberries
- 1/4 cup real maple syrup
- 2 tablespoons cider vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons molasses
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked Hungarian paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine.
- Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
- Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.